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WO1997046119B1 - Procede ameliorant la capacite de retention en eau, la couleur et les proprietes organoleptiques du boeuf, du porc et de la volaille - Google Patents

Procede ameliorant la capacite de retention en eau, la couleur et les proprietes organoleptiques du boeuf, du porc et de la volaille

Info

Publication number
WO1997046119B1
WO1997046119B1 PCT/US1997/009798 US9709798W WO9746119B1 WO 1997046119 B1 WO1997046119 B1 WO 1997046119B1 US 9709798 W US9709798 W US 9709798W WO 9746119 B1 WO9746119 B1 WO 9746119B1
Authority
WO
WIPO (PCT)
Prior art keywords
carcass
sodium bicarbonate
solution
perfused
injected
Prior art date
Application number
PCT/US1997/009798
Other languages
English (en)
Other versions
WO1997046119A1 (fr
Filing date
Publication date
Application filed filed Critical
Priority to DK97928873T priority Critical patent/DK0910254T3/da
Priority to EP97928873A priority patent/EP0910254B1/fr
Priority to JP10500868A priority patent/JP2000512139A/ja
Priority to AU33032/97A priority patent/AU722758B2/en
Priority to AT97928873T priority patent/ATE238697T1/de
Priority to DE69721535T priority patent/DE69721535T2/de
Priority to NZ332888A priority patent/NZ332888A/xx
Priority to CA002257147A priority patent/CA2257147C/fr
Publication of WO1997046119A1 publication Critical patent/WO1997046119A1/fr
Publication of WO1997046119B1 publication Critical patent/WO1997046119B1/fr

Links

Abstract

L'invention concerne un procédé améliorant la couleur, la capacité de rétention en eau et les propriétés organoleptiques du boeuf, du porc, de l'agneau, du veau et de la volaille, qui consiste à administrer par injection ou perfusion une solution de bicarbonate de sodium aux carcasses ainsi traitées.
PCT/US1997/009798 1996-06-07 1997-06-05 Procede ameliorant la capacite de retention en eau, la couleur et les proprietes organoleptiques du boeuf, du porc et de la volaille WO1997046119A1 (fr)

Priority Applications (8)

Application Number Priority Date Filing Date Title
DK97928873T DK0910254T3 (da) 1996-06-07 1997-06-05 Fremgangsmåde til forbedring af den vandholdende evne, farven og de organoleptiske egenskaber af ferskt kød
EP97928873A EP0910254B1 (fr) 1996-06-07 1997-06-05 Procede ameliorant la capacite de retention d'eau, la couleur et les proprietes organoleptiques des viandes fraiches
JP10500868A JP2000512139A (ja) 1996-06-07 1997-06-05 牛肉、豚肉、家禽類肉の水分保持能、色、感覚受容特性を改善する方法
AU33032/97A AU722758B2 (en) 1996-06-07 1997-06-05 Method to improve the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry
AT97928873T ATE238697T1 (de) 1996-06-07 1997-06-05 Verfahren zur verbesserung des wasserhaltevermögens, der farbe und der organoleptischen eigenschaften von frischfleisch
DE69721535T DE69721535T2 (de) 1996-06-07 1997-06-05 Verfahren zur verbesserung des wasserhaltevermögens, der farbe und der organoleptischen eigenschaften von frischfleisch
NZ332888A NZ332888A (en) 1996-06-07 1997-06-05 Injecting or perfusing sodium bicarbonate into a swine, cattle, sheep or fowl carcass
CA002257147A CA2257147C (fr) 1996-06-07 1997-06-05 Procede ameliorant la capacite de retention en eau, la couleur et les proprietes organoleptiques du boeuf, du porc et de la volaille

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US1929196P 1996-06-07 1996-06-07
US60/019,291 1996-06-07

Publications (2)

Publication Number Publication Date
WO1997046119A1 WO1997046119A1 (fr) 1997-12-11
WO1997046119B1 true WO1997046119B1 (fr) 1998-02-05

Family

ID=21792421

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1997/009798 WO1997046119A1 (fr) 1996-06-07 1997-06-05 Procede ameliorant la capacite de retention en eau, la couleur et les proprietes organoleptiques du boeuf, du porc et de la volaille

Country Status (12)

Country Link
US (1) US6020012A (fr)
EP (1) EP0910254B1 (fr)
JP (1) JP2000512139A (fr)
AT (1) ATE238697T1 (fr)
AU (1) AU722758B2 (fr)
CA (1) CA2257147C (fr)
DE (1) DE69721535T2 (fr)
DK (1) DK0910254T3 (fr)
ES (1) ES2198578T3 (fr)
NZ (1) NZ332888A (fr)
PT (1) PT910254E (fr)
WO (1) WO1997046119A1 (fr)

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US6610340B1 (en) 1999-10-05 2003-08-26 Astaris, Llc Use of water-soluble phosphates to control PSE condition in muscle products
US7060309B2 (en) * 2002-02-08 2006-06-13 Hormel Foods, Llc Method for vacuum treatment of meat containing sodium bicarbonate to reduce the appearance of holes in subsequently cooked meat
US7378119B2 (en) 2002-08-30 2008-05-27 Cargill, Incorporated Meat enhancement system
US7135202B2 (en) * 2003-07-23 2006-11-14 Hormel Foods, Llc Method of vacuum tumbling for processing meat
US7432057B2 (en) * 2004-01-30 2008-10-07 Michigan State University Genetic test for PSE-susceptible turkeys
US7867531B2 (en) 2005-04-04 2011-01-11 Curwood, Inc. Myoglobin blooming agent containing shrink films, packages and methods for packaging
US8470417B2 (en) * 2004-04-02 2013-06-25 Curwood, Inc. Packaging inserts with myoglobin blooming agents, packages and methods for packaging
US8029893B2 (en) 2004-04-02 2011-10-04 Curwood, Inc. Myoglobin blooming agent, films, packages and methods for packaging
US8741402B2 (en) * 2004-04-02 2014-06-03 Curwood, Inc. Webs with synergists that promote or preserve the desirable color of meat
US8110259B2 (en) 2004-04-02 2012-02-07 Curwood, Inc. Packaging articles, films and methods that promote or preserve the desirable color of meat
US8053047B2 (en) 2004-04-02 2011-11-08 Curwood, Inc. Packaging method that causes and maintains the preferred red color of fresh meat
US8545950B2 (en) * 2004-04-02 2013-10-01 Curwood, Inc. Method for distributing a myoglobin-containing food product
RU2345608C2 (ru) * 2007-01-09 2009-02-10 Государственное образовательное учреждение высшего профессионального образования "Северо-Кавказский государственный технический университет" Вареная колбаса с использованием pse свинины и способ ее производства
JP5226772B2 (ja) * 2007-04-24 2013-07-03 エフ エム シー コーポレーション 共沈したカラギーナン／キサンタンガム組成物およびそれらの製法
US20090004353A1 (en) * 2007-06-27 2009-01-01 Topps Chris J Method of processing meat to enhance moisture retention
US20090269440A1 (en) * 2008-04-24 2009-10-29 Genesis Global Limited Compositions increasing moisture content and distribution in muscle-derived food products
US20120027899A1 (en) 2010-07-30 2012-02-02 Topps Chris J Methods for Processing Meat Using Phosphate Free High pH Compositions Containing Salt and Sodium Carbonate
EP3106041A1 (fr) 2015-06-17 2016-12-21 Purac Biochem B.V. Composition de traitement de la viande et son utilisation
CN116548582A (zh) * 2023-06-09 2023-08-08 河南禾胜合食品有限公司 一种预制肥肠的加工处理方法

Family Cites Families (9)

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JPS5842737B2 (ja) * 1978-10-19 1983-09-21 誠一 松村 牛肉質の保存処理法
US4543260A (en) * 1979-10-26 1985-09-24 Stauffer Chemical Company Process for curing bacon, product thereof and composition therefor
CA1170104A (fr) * 1979-10-26 1984-07-03 Stauffer Chemical Company La salaison des viandes
US4683139A (en) * 1985-07-11 1987-07-28 Wilson Foods Corporation Process for prepacking fresh meat
GB8517641D0 (en) * 1985-07-12 1985-08-21 Ici Plc Treatment of meat
GB8531031D0 (en) * 1985-12-17 1986-01-29 Unilever Plc Processing animal flesh
US5069922A (en) * 1989-02-09 1991-12-03 Eugene Brotsky Process for treating poultry carcasses to control salmonellae growth
US5436017A (en) * 1992-12-01 1995-07-25 Wti Inc. Method of inhibiting bacterial growth in meat and product thereof
US5489443A (en) * 1994-12-01 1996-02-06 Nestec S.A. Process for treating pork cuts with PSE pork and composition thereof

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